If you would like to learn more about bread making, improve your sourdough skills or simply fancy helping out in our bakery and finding out more about how we make bread, we want to hear from you.

We are looking for volunteers who are able to commit to a regular shift, ideally once a week or fortnight, for a few months and who are fans of real bread. Shifts are generally 6pm – midnight but can be negotiated depending on your availability.

Experience of baking isn’t essential but enthusiasm and willingness to get stuck in are. We are able to cover travel expenses and provide refreshments and snacks (toast and tea a-plenty).

If you’re interested, please get in touch. We will first arrange a trial shift to see if you and we are happy, and go from there.

Contact us at info@leedsbread.coop or on 0113 2625155 for more info, or to apply send us your details along with a paragraph about why you want to volunteer with us and any relevant baking skills or experience you’ve got.

A loaf that combines slow roasted garlic, olive oil and a preferment, each of which adds its own flavour to create a deeply savoury loaf. This bread has a rich mellow flavour and will go well with thick winter soup or stew. It is particularly good when toasted and makes excellent bruschetta.

Our special this week (for deliveries on Wednesday 8th and Friday 10th January) is Roast Potato & Rosemary Bread. We’ve done this a couple of times now and it goes down well. This is a rich and tasty loaf, the perfect accompaniment to a bowl of warming soup or winter stew.

This is what Jeffrey Hamelman has to say about this loaf:

“Toward the end of the eighteenth century, numerous grain failures had taken a devastating toll on the populations of Europe. People were hungry, civil unrest lurked in the poorer classes of society, and governments were scared. In an effort to fill bellies and keep the peace, attempts were made to develop breads that included other ingredients, from barley and oats to peas to potatoes. Most of those experiments amounted to little, but somehow potato bread found a place of acceptance among bread bakers and consumers alike…I am fond of the taste of potato bread, and eating it makes me think of how tenuous the food supply always is, and how hunger has always been a fact of life for so many people at all times”

From J. Hamelman’s book “Bread: A Baker’s Book of Techniques and Recipes”

A loaf that combines slow roasted garlic, olive oil and a preferment, each of which adds its own flavour to create a deeply savoury loaf. This bread has a rich mellow flavour and will go well with thick winter soup or stew. It is particularly good when toasted and makes excellent bruschetta.